Tarragon Limoncello Halibut Recipes

TARRAGON LIMONCELLO HALIBUT

TARRAGON LIMONCELLO HALIBUT image

Very light and tasty, this fish recipe is made for the warm summer months! In less than 30 minutes, you can enjoy this lovely dish! VIDEO https://www.youtube.com/watch?v=xVkJEhyUeFE

Provided by CLUBFOODY

Categories Summer

Time 25m

Yield 1 halibut

Number Of Ingredients 8

Ingredients

2 tablespoons butter
1 tablespoon olive oil
1/3 cup limoncello
1 tablespoon tarragon, finely chopped
1 tablespoon lemon zest, finely chopped
1/8 teaspoon sea salt, ground
1 halibut fillet
1/2 teaspoon hot paprika (to taste)

Steps:

In a small bowl, combine all the ingredients for the sauce. Pour half of it in a small saucepan; keep it warm.
Lay lemon slices on a large foil and place fillet on top, skin side down. Brush generously with the room temperature butter sauce (the one from the small bowl); season with salt, black pepper and hot paprika.
Gather foil together, fold it and crimp it, including the ends. Place it on a perforated grill top and transfer to the BBQ. Grill for 15 to 20 minutes at 500-550ºF, or until fish flakes easily with a fork.
Before serving, spoon the warm butter sauce on top. Served with rice and steamed veggies.

Nutrition Facts : Calories 696.1, Fat 42.2, SaturatedFat 17.7, Cholesterol 251.9, Sodium 758.6, Carbohydrate 4, Fiber 1.4, Sugar 0.4, Protein 73.3

EASY HALIBUT FILLETS

Easy Halibut Fillets image

I made these quick and easy halibut fillets for my husband's birthday as halibut is his favorite fish. It's really important that the halibut is seared over really high heat. Serve with rice and green beans.

Provided by barbara

Categories Main Dish Recipes Seafood Main Dish Recipes Halibut

Time 20m

Yield 8

Number Of Ingredients 7

Ingredients

4 tablespoons melted butter
4 tablespoons liquid honey
1 large lemon, juiced
4 teaspoons liquid aminos
1 teaspoon ground black pepper
4 cloves garlic, minced
1 (2 pound) halibut fillet, cut into 4 pieces

Steps:

Combine melted butter, honey, lemon juice, liquid aminos, pepper, and garlic in a small bowl; mix to combine.
Brush both sides of the halibut fillets with the butter sauce.
Heat a cast iron skillet over very high heat. Add halibut filets and sear on each side for 90 seconds. Reduce heat to medium-high and cook on each side until fish can be easily flaked with a fork, 2 to 3 minutes per side.

Nutrition Facts : Calories 212.6 calories, Carbohydrate 10.9 g, Cholesterol 51.6 mg, Fat 8.4 g, Fiber 0.8 g, Protein 24.2 g, SaturatedFat 4 g, Sodium 172 mg, Sugar 8.6 g

HALIBUT WITH OLIVE TARRAGON BREAD CRUMBS ON ROASTED TOMATO AND GARLIC COULIS

Halibut with Olive Tarragon Bread Crumbs on Roasted Tomato and Garlic Coulis image

Categories Garlic Olive Tomato Roast Halibut Winter Tarragon Gourmet

Yield Serves 2

Number Of Ingredients 13

Ingredients

Bread Crumbs
1/2 cup fresh bread crumbs (from about 1 slice)
1 tablespoon finely chopped fresh tarragon leaves
2 tablespoons chopped pitted Kalamata or other brine-cured black olives (about 5)
1 tablespoon mayonnaise
1/2 teaspoon Dijon mustard
two 1-inch thick halibut or other firm-fleshed fish fillets such as scrod (each about 6 ounces)
Coulis
1 tablespoon extra-virgin olive oil plus additional for brushing pan
3/4 pound plum tomatoes (about 6), cut into 1/4-inch-thick slices
4 large garlic cloves, unpeeled
1/2 teaspoon balsamic vinegar, or to taste
about 1/4 cup water for thinning coulis

Steps:

Preheat oven to 450°F.
In a small bowl, combine bread crumb ingredients. Bread crumbs may be made 1 day ahead and chilled, covered.
In a small bowl stir together mayonnaise and mustard. Arrange fish in a lightly oiled shallow baking pan and season with salt and pepper. Spread mayonnaise mixture evenly on top of fillets and pat bread crumbs evenly on top. Roast fillets in middle of oven until just cooked through, 7 to 10 minutes.
Serve fillets on top of coulis.
Lightly brush a shallow baking pan with additional oil and in it arrange tomatoes in one layer. Brush tomatoes with remaining tablespoon oil and season with salt and pepper. Wrap garlic tightly in foil and roast tomatoes and garlic in pan in middle of oven about 20 minutes, or until tomatoes are lightly browned and garlic is tender when pierced with a knife. Peel garlic and in a blender purée with tomatoes and vinegar until smooth, adding some water if coulis is too thick. Season coulis with salt and pepper. Coulis may be made 1 day ahead and chilled, covered.
In a saucepan, heat coulis over low heat, thinning with more water if too thick, and season with salt and pepper. Keep coulis warm.

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